摘要
以乳酸菌发酵豆乳制取的酸豆奶为原料,配以其他辅料,再将通过醋酸菌的培养制得细菌纤维素添加其中,加工制成风味独特的富含细菌纤维素的植物蛋白冰淇淋,营养丰富,又具多重保健功能。
The fermented soy milk was used as raw material to be combined with the other ingredients and bacterial cellulosewhich was obtained by cultivating acetic acid bacteria and then processed t into the uniquely tasted fermented soy milk icecream.It was rich in cellulose and nutrition and had multi health functions.
出处
《食品科学》
EI
CAS
CSCD
北大核心
2002年第8期167-169,共3页
Food Science
基金
宜昌市科委2001年重点资助项目(01A1014)
